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French Apple Cake

10/20/2020

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I know I’m overdue to write a new post for my blog. I have many excuses why it has taken me so long: the California wildfires, an unexpected medical diagnosis, as well as my friends, house, and garden all needing attention. What it really boils down to is major procrastination. It’s not that I haven’t anything to post, as I have cooked many meals in my partially  remodeled kitchen. I love my new countertops, my new sink, and my pull-out drawers. ​
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I made some delicious beef short ribs with cauliflower gratin for a friend who just moved back into her house after evacuating from the Bonny Doon wildfire. The fire had burned her fence and woodpile, but left her house intact. She had hitched her horse trailer in the middle of the night to save her horse and donkey. I had several other friends who had to evacuate, but luckily nobody lost their homes.
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So, let’s get back to my kitchen and cooking. I made different recipes with zucchinis and yellow squash from my garden. My favorites are zucchini cakes and zucchini carpaccio. The recipe for the cakes are here and the carpaccio is easy to make. Slice a small yellow squash with a mandoline, put them on a plate, sprinkle some raspberry vinegar and good olive oil over the squash. Put it on a bed of lettuce if you like. Season with coarse salt, pepper, and some fresh thyme and you have a great salad. Now you can add whatever you want.
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For my book club dinner, I went all out. I served my over-the-top crepes filled with salmon and fennel. It was delicious and everybody enjoyed the alfresco dining on my outdoor deck. It was a gorgeous evening and we didn’t talk a lot about books. We just enjoyed each other’s company, one of those rare treats in these times of COVID. There were only five of us, which made it easier to keep the 6-foot distance.
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For dessert, I decided to make a French apple cake by Dorie Greenspan from her book Around My French Table. David Lebovitz adopted and posted the recipe on his blog, which I really enjoy reading. He now lives in Paris but used to be the baker for Chez Panisse in Berkley.  It's a delicious and easy-to-make recipe. I have made it several times and everybody sees to enjoy it. Please do not omit the rum in this recipe, as it what really makes the cake. Because I didn’t have any rum, I used some of the liquid from my Rumtopf (fruit preserved in rum). In my humble opinion, this cake needs to be served with some whipped cream. 
​Click here for the recipe
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Of course, there is always my German Apple cake which I have baked for decades.
​Click here for the recipe.
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You may also like my apple strudel cake, another favorite of mine.
Click  here for the recipe.
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Do not omit the rum, as it adds richness and flavor to the cake. But if you do not want to bake with alcohol, double the amount of vanilla. Epicurious is posting the same recipe calling it Marie-Hélène’s Apple Cake. There are many helpful comments on the post like substituting calvados for rum. I am going to stick with the rum but it would be interesting to find out. This is a beginners cake, so anyone can bake it and it is done in no time—perfect for the home cook. It is important to use a variety of apples for flavor and taste. I like playing with recipes, so I added my own twist. I used the apple peels to make a thick syrup that I added to the cake after it was baked, which is totally optional.
Print Recipe

Recipe for French Apple cake

Ingredients:

A 9-inch Cake pan with a removable bottom.

3/4 cup (110g) flour
3/4 tsp baking powder
pinch of salt
4 large different kind of apples (4-5 cups)
2 large eggs at room temperature 
3/4 cup (150g) sugar
3 TBS dark rum
½ tsp vanilla extract
8 TBS (115g) butter, melted, then cooled
1 TBS lemon juice

Apple Syrup  (optional)

peels from the apples 
¼ cup sugar
½ cinnamon stick
2 cups of water
Directions:

The cake:
Melt the butter in the microwave and let it cool. Preheat the oven to 350˚ Fahrenheit (180˚ Celsius) and put your rack in the middle of the oven. Spray or butter a 9-inch (20-23cm ) baking pan with a removable bottom. Whisk together the flour, baking powder and salt. Peel and core the apples. Save the apple peels. Dice the apples into bite-size pieces and sprinkle with lemon juice. Beat the eggs with an electric mixer until foamy. Then add the sugar and beat until smooth. Add the rum and the vanilla and mix together. Stir in half the flour mixture, then half of the melted butter. Repeat with the rest of the flour and butter. Just stir enough to combine the ingredients. With a spatula, fold in the apple pieces, making sure they are well coated with the batter. Scrape the mixture into the baking pan. Smooth the top with your spatula. Put the pan on a baking sheet and bake for about 50 minutes (up to an hour) until a toothpick inserted in the middle comes out clean. Let the cake cool for about 5 minutes, run a knife around the edges to loosen the cake and carefully remove the sides of the cake pan. 
If you make the syrup with the apple peels, sprinkle it on top of the cake. Serve the cake with whipped cream. Ok, you can use ice cream if you prefer.. 

The syrup:
2 cups apple peels (packed in).
¼ cup sugar
2 cups water
While the cake is baking, cook the apple peels for about 10-20 minutes. Strain the liquid through a sieve into a bowl. Put the syrup back into the pot and boil to reduce the liquid until it becomes a thick syrup. Spoon onto the the top of the cake. 

Cooking the apple peels in water and straining them also makes a great apple juice.
​
Recipe by Dorie Greenspan adapted by David Lebovitz
posted by ©Sunnycovechef.com
​​
​
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Monika's Kartoffelklösse-German Potato Dumplings

1/12/2020

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Its been a while since I posted and I do apologize. After breaking my ankle in Budapest, my spunk and motivation left me. During my recovery, I was entertained by your blogs and reading them helped me a great deal. Speaking of recovery, I am walking again and I am thankful for every tiny step I take. The last part of my recovery seems to be the hardest, as I am impatient by nature and eager to move on. But I can’t. I have to take it easy, because if I don’t, I am back in bed with my foot elevated, watching Netflix or YouTube. I also had some emotional issues to deal with, like a post-dramatic depression, upon realizing the danger I had been in and its possible consequences. ​
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Goose and dumplings, a lunch I had in Potsdam a couple of years ago
But it is a new year, a new decade, and with it comes new beginnings. I am ready to move on. I am starting to cook again and I am enjoying it. I had planned to make a goose for the holidays, but instead my dear friend and neighbor, Susanne, invited me for Christmas dinner. She made her famous Rouladen (stuffed rolled beef), a German tradition for the holidays. I was in culinary heaven.
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I have wanted to make homemade potato dumplings for years, but have always opted for the pre-made packaged ones. The one time I tried, when I prepared a goose years ago, it turned into an inedible potato soup. So this year, it was a project I wanted to tackle, so I started to watch German YouTube videos and tried one recipe. I didn’t like them—honestly the pre-packed ones made by Pfanni were better. But I didn’t give up. My girlfriend, Monika, from Germany makes them every year with her goose for Christmas. She uses a recipe from an old German cookbook from Schlesien (or Silesia) that is now in southwestern Poland. Both she and her husband came from this region. I love the quote in the cookbook saying that a Sunday dinner without dumplings is like a sky without stars. They were served with every roast, cooked cabbage or any other vegetable. In the cookbook, they are described as an easy-to-make recipe, but there are tricks to follow to avoid the dumplings falling apart or being hard as a rock.
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I made them twice now and both times they got the approval from my friend, Susanne. Each region in Europe has their own version of potato dumplings. The Bavarian ones are made with half-raw and half-cooked potatoes. Leftover dumplings are perfect sliced and then fried in butter, the ultimate German comfort food. When making the dumplings, you can stuff them with small croutons. I think they need some kind of sauce to be truly enjoyed—like a mushroom sauce or gravy from a roast. I don’t have any photos of our Christmas dinner, but a week later, I served my second batch of potato dumplings with some of my friend’s leftover beef brisket from Hanukkah.
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My friend Monika sent me this photo from her Christmas dinner
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Leftover dumplings, fried and sliced
recipe for Susannne's Rouladen
recipe for red cabbage
I recommend that you follow the recipe and make no modifications. Or you will end up with potato soup. I used two russets and two yellow fin potatoes. It is also important to make a test dumpling before cooking the rest. I made a small one and tasted it, and both times it was okay. To avoid bland-tasting dumplings, don’t reduce the salt. If the dough is sticky, add some more flour. Don’t over mix the potatoes. If you don’t have a potato press, you can use a potato masher. Don’t skimp on the salt because you are flavoring the water—first to boil the potatoes and then to cook the dumplings.
Print Recipe
Ingredients:

(makes approximately 10-12 dumplings , depending on the size)

1 lb. (2) russet potatoes 
1 lb. (2) yellow fin potatoes
2 scant cups of all purpose white flour (250g or a little less than 8 3/4 ounces) 
plus extra flour to roll in the dumplings before cooking
1 egg
1 tsp. salt to boil the potatoes 
1 3/4 tsp. salt for the dough
2  tsp. salt for the water to boil the dumplings.

Croutons: (optional) 

a cup of day-old bread cut into ½ inch pieces
2 TB olive oil 
garlic salt

Parsley butter sauce:
​

4 TB butter
3 TB of finely chopped parsley
Directions:

Peel the potatoes in halves or quarters (according to size). Cover them with cold water and add 1 tsp. salt, bring them to a boil and cook for 15-20 minutes. They are done when you poke them with a small paring knife and they are soft. It is better to undercook them, so you don’t turn them into a potato mush by overcooking them. When the potatoes are done, pour off the water and return the pot to the stove, shake the potatoes in the pot over low heat until all the moisture has evaporated. Cool the potatoes.

While the potatoes are cooling, fill your largest pot with water and bring it to a boil. Add 1½ tsp. salt. When the potatoes are cool, press them through a potato press or use a potato masher. I used my potato press. Add the egg, 2 tsp. salt, and the flour. Mix with a fork and then with your hands, until you have a dough that isn’t sticky. According to the German recipe, you are supposed to add more flour when it is sticky. (I didn’t have to do it the two times I made the dumplings.) Do not over mix the dough. Form a small test dumpling and simmer it in the water for several minutes. If it doesn’t fall apart, you are in business. Otherwise, according to the book you are supposed to add more flour.  Mine came out perfect both times, I did increase the amount of salt in my second batch. Form the dough into a 2-inch thick logs and cut into 10-12 pieces. Roll the pieces into round balls. If you add croutons, put the dough in your hand, then put the crouton in the middle and form it into a dumpling.

Put a couple of tablespoons of flour onto a plate. Roll each dumplings in the flour and add them to the boiling water. Reduce the heat to a low simmer and cook the dumplings for about 18 minutes, uncovered. Make sure your dumplings don’t stick to the pot and make sure the water stays at a low simmer. Eventually, the dumplings will float to the top. The dumplings are at their best right after they are cooked. I talked to my girlfriend and she told me that she reheats the dumplings the next day by putting them back in simmering water for 10 minutes. She also told me that she freezes them. The only thing I have done with leftover dumplings is to slice and sauté them in butter. It is a special treat.

Each time I made dumplings this year, I made a parsley butter sauce for them. I melted the butter in a frying pan and added the finely chopped parsley. Then I poured the sauce over the dumplings. 
​

Guten Appetit!
recipe © Sunnycovechef
​
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Plum Tart or Zwetschgenkuchen

9/27/2019

3 Comments

 
When I see plums I always think of the Italian prune plum tree we had at our farm in Germany where these plums are called Zwetschgen. When the fruit ripened in mid September we would make Zwetschgenmus (plum jam) and everybody baked Zwetschgenkuchen on large trays. They dough was usually a yeast dough with different toppings for the plums. My favorite was a custard topping which is called Schmandkuchen. One day I would like to bake it in my village and get advice from all those old cooks and bakery friends. In the meantime I found this wonderful recipe on YouTube that is easy to make and all my American friends liked it. The shortbread dough is used for the crust and the streusel.
German  plum cake
The Zwetsche , a European plum ( Prunus domestica) has many different names, in France it is called quetsche, here in the US they are called Italian Prune Plums and sometime Empress Plums. These plums are small and dense with purple skin, easy to pit (freestone pits) and have yellow flesh. There is something magical that happens to this egg shaped, somewhat bland tasting Italian plum when you bake it, it becomes a sweet gooey delight, in cakes, in jams, and dumplings. As was the case with my cake.
German Plum cake
I am writing this while eating small slivers of this tasty treat. My doctor tells me to stay away from sweets and I do most of the time but there are times when these rules don’t apply. This cake brings back memories from my childhood in Germany, where Zwetschgenkuchen was a seasonal treat . My mother liked the simple version, adding plums with a little bit of sugar to a sheet yeast cake. Sometimes she splurged and put a custard on top of the cake. I remember stuffing myself and being told to share. My friend, aunt Frieda, that lived on the next farm made the best sheet cakes ever in a wooden pizza oven where she also baked her bread. I would sit on her wood box watching her cook. Oh, those childhood memories.
German plum cake
Some more  of my recipes using plums. The plum jam is tart but full of flavor. It's baked in the oven so you don't have to sweat over a hot stove and there is no stirring.  Click on the photos below for the recipe.
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Spiced Plum Jam
Marian Burros Plum Torte
Marian Burros Plum Torte
Here is the link to the YouTube video where I found this recipe. It's in German but Thomas  speaks very slowly and it is fun to watch him make the tart. I think this would be a great project for young cooks. ​
When buying Italian Prune Plums get the hard ones, some of the soft ones will be rotten inside and always buy more, just in case. These plums don’t have a long shelf life, that’s why a lot of stores don’t carry them.You can use another variety of plums if you are unable to get Italian plums.
Print Recipe
Ingredients:
A  12 inch cake or tart pan with removable bottom
This tart makes 10 generous slices, 12 small ones. 


14 oz. (3 cups) (400g) white flour
8 oz. (2 sticks) (230g) cold butter
4.5 oz. ( a generous ½ cup) (130g) sugar
1 ½ tsp baking powder (7g)
​1 egg and 1 egg yolk  

1 tsp. vanilla extract
1 TBS. lemon zest
a pinch of salt
2 Ib. of Italian prune  plums or other plums.
3 TBS. Turbinado raw cane sugar
Directions:
Generously butter a 12 inch tart or cake pan with a removable bottom.  
Sift the flour with the baking powder. Cut the cold butter into smallish cubes. Put the sugar and lemon zest in the food processor, pulse for 30 seconds to mix the lemon zest into the sugar. Add the flour, butter, eggs, and a pinch of salt. Pulse until  the butter is broken into small pieces . Pour the dough onto a surface and put a little less than 1/3  aside for the streusel. Kneed the the dough with your palms until it comes together. Start pressing pieces of the dough into the tart pan and flatten them with your hands. Build the dough up to the sides and chill the tart for at least 30 minutes. 
In the meantime wash the plums and remove the pits from the plums by cutting them half open but leaving them in one piece. Sprinkle them with the cane sugar and let them stand for a few minutes. Take the tart out of the fridge and arrange the plums in a circular fashion starting on the outside. Sprinkle the tart with the streusel. Both times I baked the tart I had some leftover streusel that I froze for later use. 
Bake the tart on a baking sheet to prevent the juices from spilling into the oven. Bake at 350 degree Fahrenheit (180 Celsius) in a preheated oven for 50-60 minutes. You want the dough to slightly brown and some of the plum juices being released and bubbling. 
Cool the tart for about an hour on a cooling rack. If you want you can sprinkle some powdered sugar over the tart. The tart tasted great a day later. 


Guten Appetit! 
recipe by Pour Le Plaisir - Thomas kocht
​translated  and adapted by ©Sunnycovechef.com

​
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Rumtopf  or Rum Pot/ How to Preserve Fresh Fruit in Rum

8/14/2019

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​Yum, yum, it’s soaked in rum! If you are looking for an easy way to preserve the taste of summer for a cold winter night, look no further. Make an old-fashioned rum pot with the tastiest strawberries, cherries, raspberries (or any other fruit), add sugar and rum, then let it sit for at least two months. You will end up with a boozy delicacy, which is perfect on pudding, ice cream, flan, cheesecake, almond cake and in drinks. You only need three ingredients and a non-corrosive container with a lid for this classic German condiment.
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This German tradition of making a rum pot goes back to 18th century, when rum was imported from the Caribbean to the northern Hanseatic towns. Legend has it that some tropical fruit accidentally ended up in a rum barrel. Whether it’s true or not, it’s a good story.  My story goes back to my gentle, caring and loving father who wasn’t a cook. How could he be when he worked from dawn to dusk on the farm seven days a week? But he managed somehow to make a rum pot, which he loved to pour over ice cream.
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A traditional Rumtopf is done in a special crock pot ( see the photo below) . My father just used a regular crock pot, but a mason jar will do. The fruit is added when it is ripe—strawberries in June, followed by raspberries, apricots, blueberries, cherries, plums (or any other fruit) in July and August. Sugar and rum is added for each addition. The  beauty of the Rumtopf is that you can use almost any fruit you have available as long as you top it with rum that is 54% or higher (108 proof). It will put hair on your chest, so be careful and eat responsibly.
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I live in California and only harvest a handful of berries from my garden, but fresh delicious fruit is everywhere else, especially at the farmers markets. I am found of cherries and love to eat them. I ended up with a refrigerator full of fresh fruit and had to do something with it, so the idea of a Rumtopf was born. All I had to do was find was a bottle of rum that was more than 54% alcohol. I am thinking of starting another Rumtopf the traditional way, by adding fruit and sugar and topping it with rum. Layering my Rumptopf with different fruits as time goes by, which keeps the pot going indefinitely.
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This is a photo of a Rumtopf that is for sale at ETSY.
Before you click on the recipe, please understand that this is an experiment , I usually taste my recipes before I post them, so please keep in mind that this is not one of them. If it turns out (and I don’t see why not), I will fill some small mason jars with my Rumtopf and give them to my friends for Christmas. We’ll see!
Your container can be a crockpot or a mason jar that has been cleaned thoroughly.
I mixed the stronger rum with regular 40% (80 proof) rum. But make sure to use 54% (108 proof ), otherwise your Rumtopf will get moldy. Be careful, because the rum is flammable. It is important that the fruit is covered with rum. You might have to top it off while you are aging it. I loosely put some plastic wrap on top of my pot and and then add a saucer on top of that to make sure that the fruit is immersed in the rum. After I put the lid on, I wrap the top again in plastic wrap. According to all recipes I found, the Rumtopf needs to age at least two months so that the special flavors can develop. Some Rumtopf have been nurtured for years. The Rumtopf is like a perpetual jar, much like sourdough starter that can be kept alive for years
Print Recipe
Ingredients:

This is what I did, but anybody who is interested in creating a Rumtopf can be creative.

2 lb. fruit
For my two pounds of fruit, I used: ​
cherries
blackberries
strawberries
raspberries
10 oz. sugar
750 ml (151-proof) dark unflavored  rum
375 ml  (80-proof) dark unflavored rum
Directions:

All the fruit has to be as fresh as possible and without any rotten spots.
Wash the fruit, mix it with the sugar and let it sit for 20 minutes.
Add the fruit to the jar and cover with rum.
Add a large piece of plastic wrap on top of the mixture and wrap up the sides of the jar to create a seal. Then add a small plate on top to make sure all the fruit is immersed in the rum.  Add the cover, reseal with the plastic wrap again and put the rum pot a dark in a cool place, away from children. Mine is curing in my colder downstairs bathroom. 
​

Prost!
recipe by©Sunnycovechef.com
Do you want a fruity drink  tonight, try out my recipe for a light Strawberry Punch.  Click on the photo for the recipe.
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A personal note to followers of my blog:
For those of you who been wondering about me, life has had its challenges this year for my family. But we survived and I had to become stronger because of it. It’s been difficult, but the outcome is good for better days ahead. Thank you to all my friends and family for your support and love. I am respecting my husband’s request for privacy to not share more on the worldwide web.
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Spicy Dungeness Crab Cakes

3/19/2019

4 Comments

 
These crab cakes have a little spice with a kick and are a delicacy, especially when they are made with our local Dungeness crab. I usually buy one or two freshly cooked crabs and my husband cleans them meticulously, pulling out every little tidbit of crabmeat he can find. What a nice guy. Normally, we have crab with a salad and some fresh crusty bread. It is the perfect meal with a glass of Chardonnay. Life during crab season is good.
Crab cakes
Then I came across an old page from my beloved Gourmet magazine that had a recipe for Louisiana-style crab cakes. Of course, I had to make it. Crab cakes are a real treat for me and I often order them in restaurants. There are many varieties, as each region has its own way of making crab cakes and using their own local crab. I am still dreaming of Maryland crab cakes made with Maryland blue crab. The secret to any good crab cake is using big lumps of crabmeat that retain its form through the cooking process. That way, you will bite into mostly crabmeat with some added flavor.
Crab cakes
There are all kind of sauces that are served with crab cakes. I like a good tartar sauce or a remoulade. This time, I choose to make crab cakes for dinner with creamed leeks, so I didn't need any extra sauce. There is nothing wrong with a citrusy green salad and a crab cake.  I can envision making mini-crab cakes, served on lettuce with a dollop of tartar sauce. What is your favorite way to eat crab cakes?
Crab cakes
If you are looking for another special dish to prepare, try my crepes with salmon and fennel filling. In Italy, this dish is called Cannelloni Ripieni di Salmone and the crepes are called crespelle. This could be an elegant dish to celebrate the arrival of spring especially when served with fresh asparagus.
salmon with Fennel in Crepes
How about something sweet that is easy to make and tastes good? Try this Italian shortbread tart called Fregolotta. Pretend you are eating a slice in a little cafe somewhere in Italy.
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recipe for salmon and fennel stuffed crepes
recipe for fregolotta tart
This recipe makes 4 crab cakes and it doesn’t take more than 30 minutes to make if you buy the fresh crabmeat. Make sure your crabmeat has large pieces in it. Carefully pick over the crabmeat to remove any small pieces of shells. I finely grind the saltine crackers in my blender
Print Recipe
Ingredients:

1/4 cup finely chopped red onions
1/3 cup finely chopped red and yellow mini peppers
​3 TBS finely chopped celery 

3 TBS butter 
1 egg
1 TBS crème fraîche or sour cream
½ tsp dry mustard 
½ tsp Worcestershire sauce 
1/8 tsp cayenne pepper
¼ tsp salt 
2 TBS thinly sliced green onions
16 saltine crackers
½ Ib crabmeat
1 TBS canola oil
Directions:

Heat one  tablespoon of butter in a frying pan and sauté the onions, peppers, and celery over low heat, stirring occasionally until the vegetables are softened.

Whisk the egg, créme fraîche, mustard, Worcestershire sauce, cayenne and salt in a bowl. Now stir in the green onions and ¼ cup of the ground crackers. Carefully fold in the crabmeat.
 

Form into 4 cakes and coat with ground saltine crackers. There will be some leftover ground crackers.

Heat the oil and 2 tablespoon of butter in a frying pan. Fry the crab cakes until golden brown for about 8 minutes, turning them over once.  
​  


Guten Appetit!
recipe by Gourmet Magazine
by©Sunnycovechef.com
4 Comments

Persimmon Chutney

12/8/2018

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Every year, I eagerly await the time when the persimmons ripen in our little town of Santa Cruz. They are a sure sign that fall has arrived. I don’t have a tree myself, but friends and locals are willing to share their bounty. Hachiya persimmons are the ones I get most of the time. They are teardrop-shaped and have to soften before you can use them. Fuyu persimmons are the flat-looking ones that are great sliced in salads and other dishes. Persimmon trees can grow up to 70 feet tall, and one of these wonderful trees grows in my girlfriend’s son’s garden.
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I have been cooking and baking with persimmons for years. Read more about persimmons and the recipe for my persimmon bread on a previous post (click here).
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Each year, I can't wait to make this chutney. The recipe comes from a twenty-year-old local newspaper clipping. The chutney is great with a variety of different foods. This year, I am going to make it part of my Christmas cheese board. It is also great with fish, on duck breasts, or with any food you can think of. In the photo above, I am serving it with my muffin quiches without a crust . These quiches make a healthy snack. (click here to get the recipe)
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My chutney is rather mild and not overly sweet. The fresh ginger gives it a great flavor. Since I am hosting our book club next week, I am giving each member a jar of my chutney and persimmon bread as a gift.
I have also made this persimmon chutney with apples or pears using lemon or lime juice. Personally, I prefer lime juice. The jury is out on whether to use apples or pears, so it is really a matter of your taste. The pears should be firm. For my last batch, I used golden delicious apples. Instead of dried cranberries, you can substitute dried blueberries. The chutney develops its full flavor after a couple of days in the fridge.
Print Recipe
 Ingredients:

Makes about 4 cups of chutney

4-5 Hayicha persimmons  (enough for 2 cups of blended pulp)
4-5 limes (enough to make ½ cup juice)
​3 smallish apples of your choice (about 2 scant cups)
1 red pepper (about 1 cup chopped)
½ cup sugar
¼ cup golden raisins
¼ cup dried cranberries 
1 small jalapeño pepper (seeded and finely chopped)
1 ½ TBS lime zest
3 inches fresh ginger 
½ tsp salt
½ tsp pepper
a splash of white balsamic vinegar
Directions:
​

To prepare the persimmons, slice off the top, peel and squeeze them into a food processor or blender removing the black seeds. Blend them with some lemon juice and then put them in a container with a lid. This can be done ahead of time and will keep in the fridge for a couple of days. 

Grate the limes to get 1½ TBS of zest, then squeeze the limes to get ½ cup of juice. 

Peel the ginger and chop it into small pieces, the smaller the better. Peel and core the apples, and cut them into ½-inch diced pieces. Core and seed the bell pepper, and cut it into ½-inch sized pieces. Cut the jalapeño in half, take the seeds out and chop finely. A word of caution: don’t touch your face while doing this.

Combine the lime juice, zest, ginger, and sugar in a medium- sized pot and bring it to a boil. Add the raisins, cranberries, peppers and jalapeños and simmer for 3-4 minutes, adding the apples. Continue to cook for another three minutes or until the apples start to soften, but are not mushy. Add the persimmon pulp and bring it to a boil and simmer for another couple of minutes. Season with salt and fresh ground pepper. Add a splash of white balsamic vinegar. 

​Put into jars with a lid and refrigerate. 

Guten Appetit!
recipe by © Sunnycovechef
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Fig Mustard

10/23/2018

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I really shouldn't do this, instead I should go for a walk to give my old body some exercise before a very long flight. But I just have to share this because fig season is almost over and I love this mustard. Have you noticed that I am running a little behind when it comes to seasonal  cooking? Later on, I will try making this recipe using dried figs and add it here. ​
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The figs in this photo are dried mission figs
It all began with a basket of Italian figs that my girlfriend Diane gave me. ​
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This mustard would be great on a cheese plate or on a turkey sandwich. In France, figs and fig mustard is often served with foie gras, and in Germany it is served with a Weißwurst (veal sausage). This is not a sweet mustard, but it is full of flavor with the taste of the figs and a hint of vinegar. ​
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I used Italian figs but mission figs or any other figs can be substituted. ​
Print Recipe
Ingredients:

1 pound ( 400 g)  fresh figs 
1 cup (200ml) ruby port wine 
1  3-inch cinamon stick
3 Tbs apple cider vinegar
3/4 cup (150g) whole grain dijon mustard
salt to taste ​
Directions:

Wash the figs, remove the stems,  and cut them into pieces removing some of the thick skin .
In a heavy pot bring  the figs, the port and the cinnamon stick to a boil. Continue to simmer the mixture at low heat for about 20 minutes or until the figs are soft and broken apart, stirring occasionally. Add the vinegar and season with salt bringing the mixture back to a low simmer. Add the mustard and mix with an immersion stick or in a blender until you have a consistent texture. The seeds of the mustard should remain whole. 
Put the fig mustard into 2 sterilized pint containers with a lid and keep them in the fridge. This makes about 2 cups of mustard. 

Guten Appetit
Recipe by Esslust (Chefkoch.De )
​translated by ©Sunnycovechef.com
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Asparagus Frittata

5/31/2018

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If you want a meal that is ready in 20 minutes, this frittata is it. It’s a simple dish, yet full of flavor and somewhat elegant. Serve this with your favorite salad and you have a light, healthy meal for brunch, lunch or dinner. It makes a great leftover to take to work, as you don’t even have to heat it up. Frittata is arguably better at room temperature or cold. I just had the last piece for breakfast.
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Think of a frittata as an Italian version of an an open-face omelette, a crustless quiche or scrambled eggs. Wikipedia tells me that frittata roughly translates to “fried”.
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We have beautiful, fresh asparagus at our farmer’s market and I have been eating it roasted, steamed, and in salads. I also made a soup, but the recipe needs more work before I'll post it.
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I love to talk about food wherever I am and am blown away by how many people tell me that they don’t cook. Maybe that’s why so many younger people have food allergies and digestive problems. I am not a scientist, so I don’t know, but it wouldn’t surprise me if there is a correlation between the two. Today's world is so hectic, and who knows, maybe I wouldn’t cook either if I had children, a full-time job, and a long commute every day. So for all you hard-working people out there, this is a recipe you can make.
Follow the steps to cook this frittata and it will come out perfect. You can add ham, pancetta or other veggies. You can also substitute Gruyere, Fontina or other cheeses. You will need a 10-inch oven-proof frying pan. I used a nonstick skillet. ​
Print Recipe
Click here for a link to an older  post for savory crustless muffins .
Ingredients:
​

½ TBS olive oil 
1 TBS butter
½ cup chopped shallots
12 ounces thin green asparagus
1 tomato, seeded and diced
6 large eggs
2 TBS whipping cream 
½ tsp salt
½ tsp garlic salt
½ tsp pepper
2  TBS  minced fresh chives
1 tsp fresh tarragon
3 ounces grated Jarlsberg cheese

​​
Directions:
​

Preheat the broiler.

Wash the asparagus, break off the woody ends, and cut into ¼ to ½ inch pieces.

Whisk the eggs, cream, salt, garlic salt, pepper, and herbs in a bowl to blend. 

Heat the butter and the olive oil in a 10-inch oven-proof frying pan.

Add the shallots and sauté them for about 3 minutes over medium high heat until they are soft and have turned translucent.

Add the asparagus and sauté until tender, about 2 minutes. Add the tomatoes and cook for another minute.

Add the egg mixture into the pan and cook for 4-5 minutes until almost set, but still runny on the top.  Reduce the heat (make sure the bottom of the frittata doesn’t get too dark), sprinkle the cheese on top and cook for an additional 2 minutes 
​
​Place the skillet under the broiler and broil until the cheese is melted and turned slightly golden brown. 


Remove the pan from the oven with potholders, and using a rubber spatula, slide the frittata onto a serving plate. 
​


Guten Appetit!
loosely adapted from the food Network and Simple Recipes 
recipe by ©Sunnycovechef
​
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Rhubarb Compote with Yogurt Cream and or Yogurt Mousse

5/7/2018

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Yogurt Cream with Rhubarb Compote and Raspberries
When I was in Germany I came across these interesting recipes that I would like to share with you. It’s a yogurt cream that you can also turn into a mousse by adding gelatin. As soon as I was back in my kitchen at home I started to experiment with these recipes and I am happy to say that I am now ready to post them. You can adjust this recipe to your taste by adding more sugar or lemon zest. It is made in minutes, just remember it is not supposed to be sweet. Surprisingly, my husband likes both recipes and he really has a sweet tooth. One night, my other testers preferred the cream. Of course, you can just make the compote and eat it with ice cream.  Whatever you choose, I hope you enjoy this treat as much as I do.
The rhubarb compote is  sweetened with apple juice and some sugar. Once the rhubarb is  cooked the liquid is reduced to a syrup.  This is a light and delicious spring dessert.
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Rhubarb Compote
Rhubarb is a seasonal favorite both in Europe and North America. It is technically a vegetable, but is considered a fruit. Rhubarb stalks will show up in stores and the farmer’s markets from April to June. It comes in in different colors; the ones you find in a store are usually red, but it can also be pale green. It will taste the same despite the different colors. Rhubarb is extremely tart, and is normally cooked and often paired with strawberries or other fruit. Children in Scandinavia will dip the stalk in sugar and eat it raw. The leaves of rhubarb are poisonous, so don't eat them.
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Yogurt Mousse with Rhubarb Compote and Raspberries
Here are some more rhubarb recipes from my previous posts click on the images for the recipes ​
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A German Rhubarb, Strawberry , Meringue Cake
This  Rhubarb  Strawberry Hazelnut Crisp is easy to make and I love it, especially with ice cream.
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Rhubarb, Strawberry, Hazelnut Crisp
And  last but not least let's not forget Robert's delicious Rhubarb-Strawberry Pie
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Rhubarb-Strawberry Pie
If you decide to make the cream or mousse, use a good vanilla bean because that adds to the flavor. The secret to my  compote is to drain the rhubarb juice once it is cooked and reduced to a syrup. This adds richness and additional flavor to the compote. I recommend doubling the rhubarb recipe. One recipe will make about 3 cups of compote.  It will last in the fridge for a week.
I used a smooth low-fat Greek yogurt that I buy at Costco, but you can use regular Greek yogurt to make it richer.  Since I usually don’t drink apple juice, I bought a package of individual containers you put in your kids’ lunch boxes. You can eat the yogurt cream without any whipped cream, however, I think it needs some cream for a richer taste and to offset the tartness of the rhubarb.
Print Recipe
Ingredients:

Rhubarb Compote
1 ½  lbs. (750 g) rhubarb (4 cups)
3/4 cup (175g ) sugar
3/4 cup (150ml) apple juice


Yogurt Cream
1 full cup (250g) smooth Greek yogurt. 
½ cup (50 g ) powdered sugar
½ cup whipping cream 
1 4-inch vanilla bean


Yogurt Mousse 
1 full cup (250g)  smooth Greek yogurt
1 6-inch vanilla bean
½ cup (250g) whipping cream
½ cup (50 g) powdered sugar
​¼ -½ cup of honey 
​¼ cup lemon juice 

1 tsp lemon zest 
1 TBS ​ unflavored gelatin (I used 1 envelope of Knox gelatin)
Directions:
Rhubarb Compote:
​Peel the rhubarb stalks and trim the ends. Cut the rhubarb into 1½-inch pieces (about 4  cups). In a large pot, bring the sugar and the apple juice to a boil, add the rhubarb in a single layer and simmer for 8-10 minutes until the pieces are soft, but not falling apart. Gently drain the rhubarb through a sieve and return the juice to the pot and cook until reduced to a light syrup. Pour the syrup over the rhubarb and cool until you are ready to serve it. I added raspberries to my compote before serving it.


Yogurt cream:
Mix the the yogurt with the powdered sugar. Cut the vanilla bean in half lengthwise and scrape out all the seeds with a small knife into the yogurt mixture. Whip the cream and add to the mixture. Put the cream in a covered container and refrigerate it until you are ready to serve it. It will last for a couple of days.

The Yogurt Mousse  
Mix the yogurt, powdered sugar and scraped out vanilla seeds. Whip the cream until stiff (your whip should hold the cream when turned upside down). Mix the lemon juice and honey in a bowl. Heat the mixture in the microwave until very hot. Sprinkle the gelatin over the hot mixture and mix until the gelatin is completely dissolved, then add to the yogurt mixture. Carefully incorporate the whipped cream into the yogurt cream. Scrape into a serving bowl and chill for at least four hours. This can easily be made ahead of time and will last for several days.

​
​

Recipe from a German Magazine 
adapted and translated by©Sunnycovechef
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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